How is Garlic used in Thai cooking?

Thai garlic is smaller and punchier than the Western kind, with thin, faintly purple skin and a more intense flavour. The cloves are tiny, but you don't peel them by hand - crush or chop them and the papery skin slips right off, often going into the mortar skin and all. Garlic is everywhere in this cooking: pounded into pastes, fried golden as a topping, the first thing into a hot wok. We use it generously; it's a foundation flavour, not a background one.

Can I cook with Garlic in a Chiang Mai cooking class?

Yes - we use Garlic in our hands-on classes. Explore them on our Cooking Classes page.

Garlic - Fresh Thai Vegetables | Thai Akha Kitchen

Thai garlic is smaller and punchier than the Western kind, with thin, faintly purple skin and a more intense flavour. The cloves are tiny, but you don't…

Garlic - Fresh Thai Vegetables | Thai Akha Kitchen Thai garlic is smaller and punchier than the Western kind, with thin, faintly purple skin and a more intense flavour. The cloves are tiny, but you don't…